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tuscan butterbean gnocchi square

Tuscan Butterbean Gnocchi

If you love cosy Italian inspired dinners that feel indulgent but are still quick enough for busy weeknights, this Tuscan butterbean gnocchi is going to become a staple. It is creamy, rich, garlicky and packed with vegetables, all made in one pan with minimal effort. Tuscan butterbean gnocchi is one of those recipes that looks and tastes like something you would order in a little trattoria, but it is incredibly simple to make at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • Large deep pan

Ingredients
  

  • 500 g gnocchi
  • 200 g cherry vine tomatoes
  • 1 shallot diced
  • 2 cloves garlic minced
  • 570 g jar butterbeans in their stock
  • 150 ml vegetable stock
  • 75 g sundried tomatoes chopped
  • 1 teaspoon oregano
  • 100 g spinach roughly chopped
  • 2 tablespoon tomato puree
  • 2 tablespoon cream cheese
  • 30 g grated Parmesan
  • ½ teaspoon chilli flakes
  • Handful chopped basil
  • ½ lemon juice

Instructions
 

  • Heat olive oil in a large pan over a medium heat. Add the shallot and cherry vine tomatoes and cook for 4-5 minutes until softened and lightly golden. Add the garlic and cook for a minute until fragrant.
    200 g cherry vine tomatoes, 1 shallot, 2 cloves garlic
  • Stir in the sundried tomatoes, oregano, tomato puree and cream cheese. Let everything melt together into a creamy base. Pour in the vegetable stock and stir to combine.
    150 ml vegetable stock, 75 g sundried tomatoes, 2 tablespoon tomato puree, 2 tablespoon cream cheese, 1 tsp
  • Add the butterbeans with their stock and the gnocchi. Stir well and simmer on medium heat for 5-6 minutes, stirring occasionally until the gnocchi is tender and the sauce has thickened.
    500 g gnocchi, 570 g jar butterbeans in their stock
  • Stir in the spinach and cook until just wilted. Squeeze in the lemon juice, add the Parmesan and chilli flakes and mix until the Tuscan butterbean gnocchi is creamy and glossy. Serve hot topped with fresh basil.
    100 g spinach, 30 g grated Parmesan, ½ teaspoon chilli flakes, Handful chopped basil, ½ lemon

Notes

Let the gnocchi cook gently rather than boiling hard. A gentle bubble allows it to cook evenly while slowly absorbing the sauce. This helps thicken the sauce naturally and keeps the gnocchi soft and pillowy instead of breaking apart.
Keyword butterbean gnocchi, butterbean recipe, easy gnocchi recipe, gnocchi, gnocchi with butterbeans, tuscan gnocchi, tuscan pasta
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